Beet, Fennel, and Walnut Salad Beachbody

By á-5108

Ingredients

• 1/4 cup balsamic vinegar
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. pure maple syrup
• 1 tsp. Dijon mustard
• 3 raw medium red beets, peeled, thinly sliced into matchstick-sized pieces
• 2 large fennel bulbs, thinly sliced into matchstick-sized pieces
• 2 medium carrots, grated
• 2 medium Granny Smith apples, thinly sliced into matchstick-sized pieces
• 1/2 cup coarsely chopped raw walnuts
• 1 cup chopped fresh cilantro

Preparation

Step 1

Combine vinegar, lemon juice, oil, maple syrup, and mustard in a medium bowl; whisk to blend. Set aside.
Combine beets, fennel, carrots, apples, walnuts, and cilantro in a large serving bowl.
Drizzle dressing over salad; toss gently to blend.


Nutritional Information (per serving):

Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
124 7 g 1 g 0 mg 67 mg 16 g 4 g 8 g 2 g